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Playing with dough... - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Playing with dough...

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  • Playing with dough...

    With the holiday season I decided to try once more to make epis that were aesthetically pleasing. And this time it worked. I thought I would share the images as some of you might be inspired to try this!

    Just make your (or a) regular baguette dough and form baguettes as normal (though ideally these are a bit thinner than a baguette). Then take scissors and cut at a shallow angle almost through the bread and pull the "ears" to alternating sides. You can find instructions in many bread books and online.
    Attached Files

  • #2
    Re: Playing with dough...

    Just, Wow!


    • #3
      Re: Playing with dough...

      Where's the 'like' button?
      My oven (for now):


      • #4
        Re: Playing with dough...

        Hi TS/Tman!

        Thanks for the kind words!

        Epis are a bit trickier than they look. I haven't tried them for years because my earlier ones looked "awkward". But they are cool for a party. Pass a "stick" around and let people tear off a leaf instead of passing a bowl of rolls. The worst thing about these is that my stone is too short and therefore they are only about 15 inches long. Need a 30 inch oven and a 28 inch stone so they will be LOONNNGGGG!

        I figured it was a good time of year to nudge some of you into giving them a try.



        • #5
          Re: Playing with dough...

          nice points, Looks like you did a smash up job on your cutting. I'm more of a function over looks kinda' person so I've never given that a try. I'm kicking up the WFO this weekend so perhaps I will play with my dough as well. Dad is coming for a visit and wants to learn to make bread so that looks like a fun thing to do.

          Are those sourdough? I don't use yeast much any more the sourdough is so much better.

          Thanks for the fun idea,



          • #6
            Re: Playing with dough...

            Hi Faith!

            I fall in the taste over aesthetic crowd also. But...I was in an odd mood!

            It isn't hard. Cut with the scissors about 30 degrees above horizontal and cut down so the points are within less than 1/4 inch - say 1/8th. And, this is almost the hardest, strive to make the cuts at equal spacings (my first one, long ago was cut too thick and then the problem was spacing... so I speak from experience!) (If the cuts are uneven it REALLY shows in the final bread!)

            You will probably bake a few minutes less than normal because the bread has more surface area.

            I did mine on parchment so I could simply slide the whole thing in the oven using a cookie sheet as a peel.

            Good luck and let us know how it goes!


            • #7
              Re: Playing with dough...

              Thanks Jay... or Longhorn just made the connection from TFL. Working on some dough tonight for tomorrow's bake. 40% W/W and Vermont sourdough tonight and 66% rye for the morning got the rye starter out late so I need another build

              Thanks for the advice I'll give that a go on Tuesday and snap a picture of my first attempt.



              • #8
                Re: Playing with dough...

                Hi Faith!

                You "got" me! TFL is a great site... Lots of inspiration there!

                Bake On!